Ketonia Crispy Pork Belly

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Crispy Pork Belly

The keto goldmine. Scored, seasoned, and slow-roasted pork belly finished at high heat for an impossibly crispy exterior and meltingly tender interior. Simple, impressive, and incredibly versatile.

Print Recipe

Prep Time 15

Cook Time 3 25

Servings: 8 servings

Ingredients Method Notes

Ingredients

Method

Place pork belly fat side up and score it in a crosshatch pattern, cutting through the fat but not into the meat.
Combine all spices and rub all over the top and bottom, making sure to get into the crosshatch cuts.
Place on a rack set in a roasting pan or sheet tray. Leave uncovered in the refrigerator overnight to infuse the spices and dry the surface.
Bake in a 300°F oven for 3 hours.
Raise the heat to 425°F for the final 25 minutes to brown and crisp the exterior.
Slice into cubes or thick slices. Sprinkle with additional sea salt if needed and serve.

Notes

This Italian spice rub is just a starting point. Tony Chachere’s, Emeril’s Essence, or Korean spices all work beautifully. The overnight dry brine in the fridge is what gives you truly crispy skin – don’t skip it. Nutrition is estimated.